March 11, 2013

Chicken Wings Stewed in Fermented Beancurd

16 pcs of chicken mid wings, chopped into halves
2 stalks of spring onion, chopped
1 stalk of chinese parsley, chopped

For marinate:
3 pieces of fermented beancurd
40gm ginger, sliced
1 clove of garlic, minced
2 tbsp Chinese wine
1 tbsp cornflour
1 tsp sesame oil


  1. Marinate chicken for at least one hour.
  2. Bring out to room temperature before cooking.
  3. Pour into a soup pot with 1 cup of water.
  4. Cover and simmer for 15 mins. Stir regularly.
  5. Add spring onions and switch off fire.
  6. Garnish with chinese parsley.

  • Use a sharp chopper to chop the wings before washing to ensure a clean cut on the bones. Rinse and remove any bits of crushed bones, if any.
  • Adding some chopped chilli padi will be nice too.

Fermented soya bean curd with chilli and sesame oil